Pumpkin Pie Pancakes + Cranberry Maple Syrup
With beta-carotene-packed pumpkin, these pancakes take a favorite breakfast staple to a sun-spot reducing new level. Even better, the cranberries in the compote are jam-packed with antioxidants, so you’ll be protected from new sun spots as well. Double up the batch and freeze half for an easy age spot reducing breakfast even when you’re in a hurry.
Ingredients: Serve 4 to 6
4 cups cranberries
1/3 cup maple syrup
1 can (15 ounce) pumpkin puree
1 1/2 cups vanilla almond milk, unsweetened
1/2 cup extra-virgin olive oil
1 1/2 tablespoon agave
1 tablespoon vanilla
1 1/2 cup whole-wheat flour
3 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
- In a small sauce pan, over medium-high heat, combine the cranberries and the maple syrup. Bring to a boil before reducing to a simmer for 6 to 8 minutes, stirring occasionally.
- In a large mixing bowl, whisk the pumpkin, almond milk, eggs, oil, agave, and vanilla until smooth. Stir in the flour, baking powder, cinnamon, nutmeg, and salt, whisking for about 2 minutes, longer for fluffier pancake.
- On a nonstick griddle on a medium-high heat, spoon the batter onto the griddle for about 3 minutes. Flip approximately halfway through, or when the surface begin to bubble.
- Top with cranberry compote and serve immediately.
Snack on berries to help prevent age spots. Their antioxidants are like an internal SPF